Veal stew is a great option for a nutritious lunch or dinner. Such meat contains few calories and is easily absorbed by the body. It can be used to feed children. In addition, veal is suitable for people who monitor the slimness of the figure, and those who suffer from diseases of the stomach and intestines. This article talks about tasty and simple cooking options for meat.
Simple recipe
This dish requires:
- About 200 g of veal pulp.
- Half a kilo of potato tubers.
- Bulb.
- One carrot.
- Salt, herbs and black pepper (to taste).
How to make veal stew with this recipe?
The pulp should be rinsed. Cut into small cubes, put in a pan with a little cool water. Add a little salt to the meat. Cook the veal on low heat for about thirty minutes. Rinse and peel the vegetables. The onion is ground in a blender. Potatoes are diced. Carrots are crushed on a grater. Vegetables are placed in a bowl with meat, black pepper and salt are added. Stew the dish over low heat for about fifty minutes. Then the food can be sprinkled with chopped herbs. Veal stew served with vegetable salads.
Tomato Gravy Meat
For its preparation, the following products are needed:
- Half a pound of veal flesh.
- Carrot.
- A large spoon of tomato sauce.
- Onions (one piece).
- A kilogram of potatoes.
- Three tablespoons of sunflower oil.
- Salt, seasoning, fresh dill, pepper - to taste.
- Water (at least 3 glasses).
- A mixture of provence herbs.
How to cook veal with gravy? The recipe for this dish is presented in this chapter. The meat should be rinsed, dried, divided into small squares. Wash onions and carrots. Peel. Then the vegetables need to be cut. Carrots are divided into slices, onions - into fragments of a semicircular shape. Pieces of veal are cooked in a well-heated pan with the addition of oil. Combine with spices and salt. Add vegetables, fry. Then a tomato paste diluted in a glass of water is placed in the dish. Pour even more liquid so that the pieces of meat are completely closed. Stew the dish over low heat under a lid for about an hour, until all the ingredients are soft. Peel, wash, divide the potatoes into slices. Add to the dish. Pour the dish with hot water, sprinkle with Provencal herbs. Cook for about 15 minutes.
Dill should be chopped. Sprinkle with greens the surface of the dish. After five minutes, the stewed potatoes with veal can be removed from the heat.
Potted dish recipe
You will need the following components for it:
- Two onions.
- Carrot.
- Approximately 400 g of veal pulp.
- Eggplant (at least 2 pieces).
- Garlic - two wedges.
- Six potato tubers.
- Zira.
- Pepper, salt and butter (to taste).
How to make veal in pots with potatoes?
Eggplant should be rinsed, cut into round slices. Grate slices with chopped garlic, sprinkle with salt. The veal flesh needs to be washed, dried. Divide the meat into squares. Carrots and bulbs are peeled, rinsed. Cut into small pieces. Fried with meat. Add pepper, salt, zira to the dish. Put the food in pots. Spread eggplant slices, sliced potatoes on the surface of the dish. A small amount of water and butter is added. Bake food in the oven for about 40 minutes.
Veal with Celery
For this dish you will need:
- Meat - 1 kg.
- Two large onion heads.
- 2 large carrots.
- Four stalks of celery.
- One fennel fruit.
- Garlic - two cloves.
- Celery root.
- Potato (1 kg).
- About 100 ml of olive oil.
- Salt, a mixture of peppers.
This is one of the most delicious veal dishes.
The recipe is presented below.
Cooking method
First you need to marinate the meat. A large spoonful of olive oil is combined with a mixture of peppers. Add salt, minced garlic. Well rub the mass. The veal pulp is washed, cleaned of grease and films. Cut into large pieces. Rinse again, dry with napkins. Rub the cooked marinade, leave for thirty minutes. Vegetables should be washed and peeled. 1 carrot is ground on a grater. Potatoes are cut into cubes, left in a bowl with water. Bulb and fennel are divided into semicircular fragments. Celery stalks - into strips. A pot of water in an amount of 1 liter is put on fire. Bring the liquid to a boil. 1 carrot, onion head and celery root are rinsed, peeled. Place in a bowl of water, add salt, cook for 25 minutes. Then the broth is removed from the fire. The meat should be fried in a pan with the addition of olive oil. Then it is transferred to a vessel with high walls. Stew on low heat with the addition of a vegetable broth 35 minutes. Onions and carrots are sautéed in a frying pan with butter. Add fennel, celery stalk. Stew for another 5 minutes. Potatoes are taken from a bowl of water, combined with meat. Add a little broth. Cook for 15 minutes. Then put the sautéed vegetables in the dish. Braised potatoes with veal and celery can be served with chopped herbs.